Hi, foodies in the Hive!
I hope you're all doing great, all your loved ones healthy and happy 😁
I haven't bought any groceries so far in January, so there are very few vegetables in my refrigerator. Just now, I realized I had no onions, and it was too late to go out. I felt lost without onions, hehe. So I put on my headphones and decided to make a happy recipe, one of those that you discover as you take things out of the fridge, pantry, and garden while you listen to your favorite music.
The result was very satisfactory, a thick sauce with an intense tropical fruit and wine flavor.
Chicken leg quarters coated in this thick and spicy mango (orange and lemon) and wine sauce, which I sprinkled with fresh parsley and served with boiled potatoes.
Today I felt lucky to have a huge mango tree. This sauce is incredibly delicious. I may use some mangoes soon and get to make vacuum packed plant-based sauce preserves to keep in the storage pantry 😋
Ingredients
- 2 chicken leg quarters (400 gr approx)
- 1 cup ripe mango
- 1/4 cup freshly squeezed orange juice
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup sweet chili pepper
- 1 hot chili pepper
- 2 tablespoons capers
- 2 tablespoons fresh garlic
- 1/2 cup sparkling wine I forgot out of the fridge during Christmas
- 1/2 cup fresh parsley
- 1 big bay leaf
- Freshly cracked black pepper to taste
- salt to taste
- enough olive pomace oil
Today our side was boiled potatoes (2 medium-sized potatoes).
Let's Get to Work!
I had these chicken leg quarters in my freezer, clean and ready to use. Once they were thawed, I rubbed them with a tablespoon of salt and freshly cracked black pepper and then seared them in hot olive pomace oil in my wok.
I put them on the skin side first. I let the chicken cook for 10 minutes and then I flipped them over and let them cook for another 10 minutes so they were well seared on both sides; it's really important so the meat is tender and keep all the juices inside.
The next step was to prepare the vegetables and fruits. I peeled the mango, discarded the shells and cut the pulp that would go into the blender along with everything else.
I removed the veins and seeds from the peppers, including the hot one (the long orange one).
To remove the juice from the orange and lemon, I used my hands and placed a strainer on top of the blender glass to catch the seeds.
Everything went into the blender. Easy!
I crushed the garlic cloves with a fork; that way they can't avoid the blender blades.
After blending everything for a minute, I strained the thick juice to remove the mango fibers. I did it directly over the chicken in the hot wok.
That was easy. I added the capers then.
Plus the bay leaf.
I let the chicken cook for half an hour approximately...
...until I saw that the thick sauce reduced enough as to deglaze.
It was time to get the wine and the parsley. The last ingredients.
I deglazed the pan. This step is what makes amazing sauce 😋
While the alcohol in the wine was leaving the sauce in the form of a steam, I chopped the parsley which I had washed well and sprinkled it generously over the chicken. I saved a little for final garnish.
I put the lid on the wok and let the chicken cool for ten minutes before serving it.
I used a big dish and served all the food there: chicken and boiled potatoes. Then I sprinkled with more fresh parsley and freshly cracked black pepper. It's our custom when we eat our dinner while watching a movie. We, my husband and I, serve ourselves small portions of food on small plates until we are satisfied. The leftovers go in the fridge. But today there were no leftovers 😂
You have to try this recipe! I hope you have found this post helpful ❤️
Bon appetite!
BTW
Horacia is the one who enjoys the most when I cook with parsley, since she can have a sprig all to herself. Little by little, she's getting better at her catching game 😁
All text and images are my own. I have taken the pictures with my Redmi 9T cell phone. And if any GIFs here, I've used GIPHY for all them.
Thank you so much for your visit :)
